CQ's South Carolina Shrimp

The Blue Lady could easily be mistaken for a specialty drink made with blue Curaçao and other exotic ingredients, but in the case of CQ’s Restaurant on Hilton Head Island, it is in fact (or is it fiction?) a ghostly apparition said to appear quite frequently in a nearby lighthouse keeper’s station.

The drawback of being a ghost? She is forever tempted by, but doesn’t get to eat from, Executive Chef Eric Sayers’ menu, which means the Blue Lady is missing out on his signature lobster pasta, venison, quail and Ahi tuna—staples that have mortal guests haunting the Harbourtown eatery every chance they get. A ghost could also miss out in a big way on CQ’s classic crème brulée—no trendy rosemary or chocolate to detract from a tried-and-true favorite.

The initials stand for Courtenay Quentin, the son of founder Sig Winehandle, and since 1973 the restaurant has been known for elegant dining in a friendly setting. The building was once the studio of artist Ralph Ballantine, and the structure was cobbled together from pieces of old Lowcountry churches, homes and warehouses.

For Sayers, the highs and lows of tourist season on Hilton Head provide ample opportunity for creativity. “In the spring, the golfers travel here and we serve lots of big steaks and caviar, with a popular appetizer of Absolut watermelon with shaved capicola,” he said. “The winter menu has a local following, and my regular guests trust me to be adventurous and use my creativity. In the summer, many families come here and I can work with the freshest, local ingredients.”

The secret to serving both tourists and locals is a friendly and knowledgeable wait staff. “The more knowledge, the more they can educate the guests,” Sayers said. “The staff is like family here—they are super creative and they care about what they’re doing. It’s all about the guests.”

Season shrimp with sea salt and cracked black pepper; coat with semolina. Heat olive oil in sauté pan; add shrimp and cook for 1 minute on each side. Remove from pan. Set on paper towel.

Cranberry Wilted Spinach

1 tablespoon olive oil

1 shallot, minced

1 garlic clove, minced

4 cups fresh spinach, stems removed

1/4 cup dried cranberries

Salt and cracked black pepper

In large sauté pan, heat olive oil over medium low heat. Add shallot and garlic. Sauté for about 1 minute, add spinach and remove from heat. Stir until spinach wilts; add dried cranberries and season with salt and pepper.

Pumpkin Risotto

2 shallots, minced

1/4 cup unsalted butter

1 tablespoon olive oil

1 1/3 cups Arborio rice

1 quart vegetable stock (or shrimp stock or water)

1/3 cup pumpkin purée (fresh or canned)

4 tablespoons heavy cream, whipped

1/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

Salt and pepper to taste

4 tablespoons grated Parmesan

Heat half of the butter and olive oil. Add shallots and cook until soft, about 3 minutes; add rice and coat. Meanwhile, heat the stock in another sauce pan, keeping it at a simmer. Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. Add pumpkin purée. Meanwhile, in a small bowl, whip heavy cream, then add cinnamon and nutmeg. Once risotto is ready (no longer chalky and still al dente), season with salt, pepper and Parmesan. Fold in whipped heavy cream, serve immediately.

Toasted Pumpkin Seeds

Seeds from one pumpkin (about 1 cup)

2 tablespoons butter, melted

1 teaspoon salt

Combine all ingredients and place in 350-degree oven for 8–12 minutes or until golden brown.